Zillas Guacamole The Best Recipes
THE BEST GUACAMOLE
Simple ingredients in perfect proportion make a this dip a crowd-pleasing favorite for any event. We decided not to use tomato in ours -- it makes the guac watery -- and included both onion and garlic for extra zip. A healthy dose of fresh lime juice balances and brightens the flavors.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Put the diced onion into a small strainer and rinse under cold running water. Transfer to a small bowl and cover with 1 cup cold water. Stir in the vinegar and let sit for 10 minutes.
- Slice the avocados in half, remove the pits and scoop the flesh into a medium bowl. Pour the lime juice over the avocado. Using a fork or potato masher, mash the avocado until creamy with some chunks remaining. Drain the onions well and add to the bowl, along with the jalapeno, garlic, salt and cilantro. Stir to combine.
- Serve immediately with tortilla chips. Or press a piece of plastic wrap directly against the surface of the guacamole to prevent discoloration and refrigerate until ready to serve.
GUACAMOLE A LA COZYMEL'S
I have enjoyed Cozymel's guacamole when I visit my friend in Illinois. This is based on watching our tableside guac being made as well as browsing the web. If you are not going to eat it all, make a smaller batch. Despite all the advice, (keep the seed in! use saran wrap! use this special expensive guac-keeper!) guac just isn't...
Provided by Carolyn Haas
Categories Vegetable Appetizers
Time 15m
Number Of Ingredients 8
Steps:
- 1. Coarsely mash avocados in a small bowl.
- 2. Add other ingredients.
- 3. Taste and add salt.
ZILLA'S GUACAMOLE (THE BEST)
Tangy, flavorful, and absolutely delicious! This is by far the best guacamole I have ever tried. Everyone always asks me for the recipe. To prevent guacamole from browning put the avocado seed in the middle of the guacamole.
Provided by Ratzilla
Categories Guacamole
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Mix avocado, red onion, cilantro, feta cheese, lime juice, jalapeno pepper, salt, and tomato together in a bowl.
- Chill in refrigerator for 1 hour before serving.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 12.1 g, Cholesterol 11.1 mg, Fat 17.5 g, Fiber 7.4 g, Protein 4.2 g, SaturatedFat 4 g, Sodium 149.8 mg, Sugar 2.5 g
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- Hold an avocado half in the palm of your hand and, using a butter knife, cut a grid into the flesh. Use a spoon to scoop the flesh into a mixing bowl. Repeat with the remaining avocado halves. Add the lime juice, salt, cumin, scallions, garlic (if using), and jalapeño. Using a fork, mash the mixture until blended but still very chunky. Add the tomatoes and cilantro and fold until combined, being careful not to overmix (you want the guacamole to be chunky). Taste and adjust seasoning with more salt, lime, or jalapeño, if desired. Transfer to a bowl and serve with tortilla chips. If not serving immediately, place a piece of plastic wrap directly over the surface of the guacamole and refrigerate until ready to serve (preferably no longer than a few hours; bring to room temperature before serving).
- Note: To prepare the jalapeño, use a small knife to slice straight down along one side, removing just the flesh. Turn the pepper and repeat with the remaining sides. All of the seeds and most of the veins -- the extra hot stuff -- should remain in the core. Mince the flesh and reserve the core in case you want to add more heat to your guacamole. Try to minimize contact with the seeds and be sure to wash your hands well after cutting the pepper; definitely do not touch your eyes.
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